Chunky Portabella Veggie Burgers

Last week I was at Sam’s club, like every Saturday morning picking up my weekly supplies perusing through the fresh produce section.  I was pushing my buggy (yes ‘buggy’ – that’s what us Yinzers call a shopping cart) through the aisles, taking my time looking at everything when I spotted the most incredible Portabella mushroom caps.  Each cap was literally the size of a dinner plate!  I have never seen them that big; I mean EVER! And for like $3.50 I was all over that!  So I brought them home but then kinda sorta forgot about them for a few days.  I got side tracked with other things to make that when I “re-found” them I was tickled pink!  Since my tummy was on the fritz and hating most meats (it does it every once in a blue moon) I figured it was perfect timing to use these face-sized mushrooms.

ChunkyPortabellaBlackBeanBroccoliPatty

Since it’s Lent now I try to come up with truly meatless dishes as even though most people eat seafood on Friday there are tons that hate seafood.  I took out the gorgeous portabellas (I wish I had taken pictures of them because they were MASSIVE!!!) and cleaned out the gills. Now you don’t have to remove them as they are edible. Most chef’s remove them as they will discolor your sauce and make it muddy.  For this dish, it’s totally your call.  I just do it out of habit.  Once I chopped them up I could have easily stopped there with the veggies and just added the binding ingredients and seasoning but I wanted protein and a more well-rounded flavor profile.  That being the case I opened up the fridge to see what other veggies I could add.  Garlic is a must and onion as the onion adds moisture. I spied some fresh broccoli and thought that would brighten up the dish not only visually but in flavor profile.  However what I didn’t have was protein. Sure the eggs were a great source of protein but I want more.  I opted to add black beans not only for color, protein and flavor but also texture.  They, unlike cooked broccoli, mushrooms and onions stay semi-firm.

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These burgers just came together beautifully.  Since I had made black bean burgers in the past (that are friggen AMAZING!!!) I knew the best bet to really get these to stick together with as little filler (bread crumbs) as possible was to mash half of the beans.  That really helps to bind the stuff together without adding a lot of bread crumbs making it then almost meatloaf-like.

*looks at you*  WAIT!!!  I just got a genius thought!  This would be AMAZING as a vegetarian meatloaf!!!  OMG OMG OMG OMG!!!  Oh I’m so totally making that!

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My biggest advice I can give you when you make these is to make sure you have like a bowl or something with water in it so you can dip your hands in to get wet  as this mixture is soft and will stick to dry hands.  Plus it helps making shaping them so much easier.  As you can see by the pictures they are super moist and juicy inside.  I just love how you can see the different ingredients and textures.  That peek-a-boo look of pieces of broccoli just make the pictures (plus the taste!).  Honestly I’m not sure if I’d change the veggies I put in these as they were honestly one of the best burgers (meat or bean) that I’ve ever had. Well wait, maybe shredded zucchini next time.  THAT would rock in these!

But yeah as I was saying the flavor profile on these are incredible.  Portabellas are beefy and meaty in texture. To me they mimic beef/steak.  And by adding in the other seasonings these taste like beef.  I literally was blown away by the flavor of these.

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You could easily serve these on burger buns (go with a Brioche onion bun) or do what I did and nestle one in a few bib lettuce leaves, top it with some hummus and maybe a slice of cheese.  I ate these for breakfast and lunch for 3 days straight because I couldn’t get enough of them!  I couldn’t have asked for a more perfect veggie burger as I just went and created it.  Yes I am tooting my own horn on this (BEEP BEEP) as seriously these rocked my world in a big way!

It’s funny as when I was heating these up at work for lunch so many people would come into the kitchen and say “What is that smell?  It smells amazing!  Lori what did you make??”. Then when I showed them their eyes lit up like a Christmas tree.  So I managed to lose one every day to passers-by as they wanted to taste.  I didn’t mind though as I find that to be such a huge compliment.  What’s funny is I’d tell them it was all veggies and then a few guys would argue with me saying “It can’t be as it tastes like beef!  There has to be beef in there!”  but I would  just shake my head no over and over.  So yeah if you can get people arguing with you over a veggie burger tasting so much like beef that they question if it’s really just veggies then you’ve created something pretty amazing!

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So even if you’re a hardcore carnivore I’m asking you to give this a shot. You will LOVE these! And yes if you really wanted to you could add some beef in with the mix but you’ll have to adjust your cooking time to ensure the beef is cooked all the way through but honestly I wouldn’t as these are perfect just the way they are.  I would not steer you wrong on this!

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5.0 from 187 reviews
Chunky Portabella Veggie Burgers
 
Author:
 
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Ingredients
  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
Instructions
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce

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377 Responses to “Chunky Portabella Veggie Burgers”

  • Shelby says:

    I just went vegetarian and due to busy work schedule I don’t get much time to cook. Do these burgers store well in uncooked in the freezer or cooked in the fridge for leftovers?

  • Piña Colada says:

    Wow!! Great recipe i like so much

  • Steph says:

    I just made these and they tasted fabulous!.. only I had alit of trouble when frying them to hold their shape..They just kept falling apart ..What do you think I did wrong ?

    • TKWAdmin says:

      Hi Steph,

      What will cause them to not hold their shape are a few things – mushrooms are very high in water so they honestly depend from one batch of mushrooms to the other. If the mixture, when you went to form the patties wasn’t tight (meaning it didn’t hold its shape) it’s due to the water content. In that case just add a little more binder (bread crumbs). Secondly, you did cook them as soon as you formed them, right? You didn’t let them rest in the fridge, correct? These have to be cooked immediately. Give them another shot and make sure when you form them, the patty is ‘tight’. Also only flip once.

      Best Kitchen Wishes!

  • Addie says:

    How many burgers does this recipe make? Also, can you freeze them before cooking and cook them later?

    • TKWAdmin says:

      Hi Addie!

      I got 6 large burgers. No you MUST cook them fully then freeze. You cannot freeze them raw. Mushrooms area very water-laden. Freezing them raw like this will cause the burgers to turn to mush. Just cook, cool, freeze. When you’re ready to eat just microwave or heat in the oven to thaw.

      Best Kitchen Wishes!

    • A. King says:

      They make about 6 burgers. I froze two of the burgers and made them the next day and they were just as delicious

  • Celine says:

    Hi there !
    I’m from France and was looking for a good vegetarian recipe since I’m tryin to eat less meat.
    I saw your picture on pinterest and it looked sooooo yummy so I tried it yesterday!
    All I can say is that they are DELICIOUS ♡
    I didn’t know the measure from bread crumbs but still good !

    • TKWAdmin says:

      Hi Celine! Oh thank you so much! I’m so happy that you loved them! The bread crumbs vary depending on how ‘wet’ your mixture is. When I write “Tbl” that means Tablespoon. tsp means teaspoon 🙂

      Best Kitchen Wishes!

  • Boo-boo Lip says:

    Can i cook these in iron skillet? I don’t own or use anything non-stick.

    • TKWAdmin says:

      Yes you can but make sure you have oil in the pan. Just watch the heat with the pan so you don’t cook these too fast (i.e., so they don’t stick to the pan)

      Best Kitchen Wishes!

  • Kaycee says:

    I was so pleased with how these turned out! I chopped up Field Roast Chao for the cheese but otherwise followed the recipe. These were delicious. Even my veggie-hating husband really likes these.

    • TKWAdmin says:

      Oh that cheese sounds awesome Kaycee!!! LOL and see, even veggie haters love these! I love seeing their reactions when I tell them “Yeah, it’s all veggies!” LOL Thank you so much!

      Best Kitchen Wishes!

  • Erin says:

    Great veggie burger! I love mushrooms so this is great
    I doubled the mushrooms, maybe more- I used a pack of white button and a pack of baby bellas and two king oysters, I roughly chopped them in the food processor. I actually browned half the mushrooms to get rid of the excess moisture and give a roasted flavor on the inside. I only used a cup of white beans, ground flax for eggs and 2 tablespoons nutritional yeast for the parmesan. I only needed a few tablespoons breadcrumbs to bring it together. it made 9 large veggie burgers, then I froze them. I just fried one from frozen in my cast iron and it turned out great! You’re right the Montreal seasoning is key. Very delicate tho, I don’t think it would hold up to a bun, but most veggie burgers are like that. we’ll see about the grill!

    • TKWAdmin says:

      Hi Erin!

      That’s awesome and I LOVE LOVE LOVE the addition of the oyster mushrooms and roasting some! So these burgers most definitely are bun worthy and will hold up. I’m thinking yours may have been delicate due to it not having the Parmesan binder (I’m not too familiar with using nutritional yeast as a binder). The key also is getting that ‘crust’ on them as they cook. As for the beans, did you mash up some as well as the mashed beans are also crucial to keeping them solid.

      Best Kitchen Wishes!

      • Rita says:

        I agree. I made these and the crust is very important. After the burger started to cool it became solid. Also I didn’t have the Montreal steak spice but I did have the Montreal Chicken Spice, Mesquite Spice and the 12 spice seasoning from Trader Joe’s…I added a table spoon of all three, no Worshire sauce so I used low soudium soy sauce. These turned out awesome! Next time I’ll use the Montreal steak and see what it taste like. Thank you for a great recipe.

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